Add two tsp. anchovy oil and two tsp butter to large skillet, get hot. When hot, saute the seafood for a minute until the shrimp begin to get pink. Remove seafood and set aside in a bowl. Increase the heat, add a cup of white wine and the reserved marinade liquid and boil to reduce about four minutes. Add pasta and toss to coat. Add seafood and two handfulls of fresh basil, chopped coarsely. Toss to mix.

Top with shredded parmesan or romano and cracked pepper.

Serve with mixed green salad and loaf of crusty bread, remainder of the wine.